Ultra-indulgent Lemon Cheesecake 100% Lemon

Ingredients

• 150 g Breton crackers (crispy, unsweetened)
• 150 g Speculoos (spiced biscuit, to blend with the crackers)
• 80 g Unsalted butter (melted then cooled)
• 300 g Philadelphia-style cream cheese (at room temperature)
• 200 g Mascarpone (at room temperature)
• 150 g Granulated sugar (divided into two parts)
• 200 ml Fresh lemon juice (about 4 untreated lemons)
• 2 citrons Lemon zest (finely grated zest, untreated)
• 30 g All-purpose flour (sifted)
• 200 g Thick fresh cream (at room temperature)
• 4 Egg yolks
• 3 Whole eggs
• 150 g Sugar (for the lemon curd)
• 3 Eggs (for the lemon curd)
• 2 citrons Lemon zest (for the lemon curd)
• 80 ml Lemon juice (for the lemon curd)
• 60 g Cold butter (for the lemon curd) (cut into small dice)
• 4 Egg whites
• 100 g Sugar (for the meringue)

Instructions

1. Prepare the biscuit base

   Place the Breton crackers in the mixer bowl and blend until a fine powder with a few small pieces is obtained. Set aside. Repeat the operation with the speculoos, then mix the two powders together. Add the cooled melted butter and mix for 2‑3 minutes until a homogeneous dough is achieved.

   Time: PT15M

2. Form and chill the base

   Line the 20 cm springform pan with parchment paper. Spread the biscuit dough over the bottom and up the sides (about 4 cm high). Use the bottom of a small ramekin to press the dough against the walls and firmly compact it. Refrigerate the pan for 10 minutes.

   Time: PT10M

3. Prepare the cheese filling

   In a mixing bowl, pour the cream cheese and mascarpone. Beat for 2‑3 minutes until a creamy texture is achieved. Add half of the sugar and half of the lemon juice, whisk. Incorporate the remaining sugar, the remaining juice, the lemon zest, then the sifted flour. Add the thick cream, egg yolks, and whole eggs, whisk until homogeneous.

   Time: PT8M

4. Bake the cheesecake

   Preheat the oven to 160°C (conventional heat). Pour the filling over the biscuit base and smooth the surface. Bake for 1 hour. At the end, turn off the oven and leave the door ajar so the cheesecake cools to room temperature.

   Time: PT1H

   Temperature: 160°C

5. Prepare the lemon curd

   In a saucepan, whisk the sugar, eggs, lemon zest, and lemon juice. Heat over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat, let cool to 38‑39°C, then incorporate the cold butter in pieces using an immersion blender until a smooth cream is obtained.

   Time: PT20M

6. Rest the lemon curd

   Pour the lemon curd into a container, cover with cling film in direct contact, and refrigerate for 3 hours to allow it to set.

   Time: PT3H

7. Assemble the cheesecake

   Remove the cheesecake from the oven and let it cool completely. Spread the cooled lemon curd over the entire surface. Refrigerate again for at least 1 hour so everything sets.

   Time: PT1H

8. Prepare the French meringue

   In a clean bowl, whip the egg whites to stiff peaks. Add the sugar gradually while continuing to whisk until a glossy, firm meringue is obtained.

   Time: PT15M

9. Brown the meringue

   Transfer the meringue into a pastry bag fitted with a 14 mm star tip. Pipe small peaks over the entire surface of the cheesecake. Use the torch to lightly brown each peak until a golden color is achieved.

   Time: PT5M

10. Final rest and serving

    Leave the cheesecake in the refrigerator for at least 2 hours before unmolding and serving it well chilled.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g